The Vox Kitchen has opened its doors once again and this time, Ella Harris of Canyon//SRAM Racing is enticing us in with a breakfast to fuel your day of training. Don’t forget the coffee.
Ella’s Spiced Winter Warming Porridge
- 1/2 cup wholegrain oats
- 1/2c almond milk
- 3/4c water
- 1/2 teaspoon vanilla
- A generous drizzle of maple syrup
- A pinch or two of salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp turmeric
- 1 1/2 tsp chia seeds
My favourite toppings:
- A large dollop of peanut butter
- 1/2c frozen berries (defrosted)
- Sprinkle of cacao nibs
- Sprinkle of pumpkin seeds
I go through various porridge flavour combo phases, but this is my current ‘go-to’ that I’ve been whipping up religiously at the moment. I use wholegrain oats for this particular recipe as I really like their stodginess and texture, and I cook them in slightly more than double the liquid so there’s lots of volume and eventually they become really smooth and thick. You can use rolled/ quick oats although I don’t recommend because they aren’t as tasty, but reduce the water quantity to 1/2c if doing this. Another hack to reach ultimate creaminess is to combine everything and leave the mixture sitting overnight in the pot before cooking in the morning; a great time saver also because I will admit that the ingredients list is quite extensive compared to most porridges.
Place everything together in a medium-sized pot on maximum heat and turn it down to reach a simmer once the mixture begins bubbling. Stir regularly to ensure there is no sneaky catching on the bottom (burnt porridge would be terrible), and that the spices and chia seeds are well combined throughout. Cook until you reach your desired consistency, usually around 6-7 mins for me. Now it’s time for another hack; transfer into your favourite porridge bowl (mine’s a funky Jamie Oliver number) and give it a 45 second blitz in the microwave to get those oats extra plump and firm.
Here is where you can let your creativity run wild and use whatever toppings tickle your fancy. I usually swirl a ridiculous amount of peanut butter around in a pretty shape and then sprinkle on cacao nibs for a delish choc/ PB pairing. On top of that, I opt for a generous serving of oozy berries followed by the finishing touch, a handful of scrumptious pumpkin seeds because why not.
This recipe serves one, although I’d normally go for a larger oats portion because I can’t get enough and comfort carbs are important at the moment. Served best with a coffee.
Get cooking! Send us photos of your creations.
IG: @voxwomencycling / @elllaharrris
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